Your Gluten Free Coach

Gluten-Free Pumpkin Chocolate Chip Cookies

/
Print  

These double-bite-sized beauties will put you in the mood for fall, y’all! I make them by the dozens for friends, family, co-workers, and my daughter’s soccer team. They are soft, moist, fluffy, and chocolatey – sure to delight everyone who tries them! This is another recipe from my mother-in-law, altered to be gluten-free – so give her a little salute as your taste buds dance!

Ingredients

  • 1 cup sugar
  • 1 cup pumpkin
  • 1/2 cup oil
  • 1 egg
  • 2 cup Cup 4 Cup gluten-free flour
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoon baking powder
  • 1 teaspoon soda
  • 1 teaspoon milk
  • 1 teaspoon vanilla
  • 1 cup chocolate chips

Instructions

  1. Preheat oven to 325°F Convection bake (I like to put all 3 cookie sheets in the oven at the same time – convection bake cooks them evenly. But you can use 350° bake and rotate cookies if they get too brown while cooking.)
  2. Mix together sugar, pumpkin, oil, egg, and salt. 
  3. In a separate bowl combine gluten-free flour, pumpkin pie spice, and baking powder. 
  4. Slowly add the flour mixture to the pumpkin mixture, mixing until incorporated – do not over mix because it gets too sticky. 
  5. In a small dish dissolve baking soda in the milk and vanilla; stir into pumpkin mixture. 
  6. Stir in chocolate chips. 
  7. Scoop onto a cookie sheet (I use a 1 tablespoon scoop). 
  8. Spray a spatula with non-stick cooking spray to dab tops of cookies – flattening them a little and getting rid of rough edges. 
  9. Bake for 10-12 minutes, being careful not to over-bake (they will be slightly brown on the bottom).